Tag Archives: dairy free

Summer ice cream sandwiches

I recently had some friends over to my new house to catch up and celebrate summer.  We had so much fun chatting and laughing, and of course eating!  One friend brought homemade ice cream sandwiches, and I had to share.  So delicious, and perfect for summer.  They used the classic peanut butter and chocolate combination that we all love!

PBC Ice Cream Sandwiches

Pieces:

  1. 1 cup peanut butter
  2. 1 cup sugar, plus 3-5 tsp. more for garnish
  3. 1 egg
  4. 1 tsp. baking powder
  5. 1 tsp. vanilla
  6. 1 carton dairy free chocolate peanut butter ice cream

Process:

  1. Mix the peanut butter, sugar, egg, baking powder, and vanilla together in a large bowl.
  2. Roll the dough into golf ball sized balls.
  3. Dip the balls into extra sugar to garnish.
  4. Place the balls in a cookie sheet, and use a fork to make a criss cross design and to flatten a little.
  5. Bake at 350 degrees for 10-12 minutes.
  6. When the cookies cool, spread softened chocolate peanut butter ice cream in between 2 cookies.
  7. Wrap each cookie in wax paper and freeze until ready to eat!

Happy Allergy Free Desserting!

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Almond Poppy Seed Bread

My mom’s poppy seed bread was always a favorite of mine growing up.  Her recipe always made two loaves- one to give away and one to keep.  It is the perfect weekend treat!  This weekend, I took on the challenge of making it gluten and dairy free… and succeeded.  It has great texture as well as taste.  This recipe makes one loaf.

Almond Poppy Seed Bread

Pieces:

  1. one and one quarter cups soy flour
  2. one half tsp. salt
  3. one half tsp. baking powder
  4. 1 cup sugar
  5. 2 tbsp. poppy seeds
  6. 1 egg or substitute
  7. one half cup soy creamer
  8. three quarters cup canola oil
  9. 1 tsp. vanilla extract
  10. 1 tsp. almond extract
  11. one half tsp. xantham gum
  12. 2 tbsp. melted butter

Process:

  1. Combine all ingredients in a large bowl.
  2. Mix thoroughly.
  3. Pour into a greased bread pan.
  4. Bake at 350 degrees for about an hour, until edges turn brown and a toothpick comes out clean.

 

Happy Allergy Free Baking!

 

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Oatmeal Chocolate Chip Cookies!

Most people who have spent quality time in the kitchen would agree that you are either a cook or a baker.  I am a cook.  Baking is a challenge for me, but I am willing to try.  I made a first attempt at Oatmeal Chocolate Chip Cookies and was pleasantly surprised!  They definitely don’t taste gluten and dairy free… I think xanthan gum is the secret.  And the best part about baking is having sweet treats as leftovers!

Oatmeal Chocolate Chip Cookies

Pieces:

  1. 2 cups your favorite gluten free flour
  2. 1 tsp. xanthan gum
  3. 1 tsp. sea salt
  4. 1 tsp. baking powder
  5. one half tsp. baking soda
  6. 1 tsp. cinnamon
  7. 2 eggs or equivalent
  8. 4 tbs. vegan butter
  9. one quarter cup brown sugar
  10. three quarters cup white sugar
  11. 1 tsp. vanilla
  12. 2 cups gluten free oats
  13. 1 cup chocolate chips

Process:

  1. In a large bowl, combine the flour, xanthan gum, salt, baking powder, baking soda, and cinnamon. Stir.
  2. In a separate bowl, combine the eggs, butter, brown sugar, white sugar, and vanilla.  Whisk vigorously to combine.
  3. Pour the dry ingredients into the wet ones and stir to combine.
  4. Pour in the oats and the chocolate chips.  Stir well.
  5. Refrigerate the dough for 10 minutes; it will be easier to work with.
  6. On a greased cookie sheet, drop small handfuls (or large tablespoons) of dough, leaving an inch in between each cookie.
  7. Bake at 350 degrees for 15 minutes, until the edges start to brown.
  8. Enjoy!

Happy Allergy Free Baking!

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Buffalo Chicken Bites

On a roll this week with chicken tenders, I also made Buffalo Chicken Tenders.  Frank’s Red Hot Sauce is always a fan favorite, and the red hot flavor just makes you beg for more.  These Buffalo Chicken Bites aren’t fried, but are definitely smothered in sauce and very easy to make.  And dairy and gluten free!

Buffalo Chicken Bites

Pieces:

  1. one pound chicken tenders
  2. cooking spray
  3. one and one half cup Frank’s Red Hot Buffalo Sauce
  4. 2 tbsp. vegan butter
  5. one quarter cup soy flour
  6. salt and pepper to taste

Process:

  1. In a bowl, combine the hot sauce, butter, and soy flour.
  2. Microwave the sauce for 15 seconds to melt the butter.  Stir to combine.
  3. Reserve one quarter cup of the sauce for serving.
  4. Spray a large saute pan with cooking spray and put it over medium heat.
  5. Dip each chicken tender into the sauce and put on the pan.  Sprinkle with salt and pepper.
  6. Flip the chicken tenders and pour sauce over them every 3-4 minutes until the chicken is cooked through.
  7. Serve hot, smothered with the reserved sauce.

Happy Allergy Free Eating!  Go Patriots! 🙂

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Food Fotos

This weekend, I had the wonderful opportunity to spend some time with family.  It was the perfect way to spend a long and relaxing weekend.Not only was it nice to spend time together to share stories and laughter, but the food was just as great!  I am always so appreciative when people consider my allergies when bringing food to a gathering… and this weekend was no exception.  I could eat everything that was brought!  My family was so thoughtful in bringing and making food that I could share with them… they really went above and beyond.

So here are some drool worthy gluten and dairy free photos for future dish inspirations…

A salad starter topped with protein rich beans and sweet corn.

Slow cooked beans with BBQ bacon flavoring… so delicious!

Roasted broccoli with sea salt and garlic.

My cousin made my very own Ketchup and Mustard Meatballs!  So flattering!

Rice dish with red and green peppers in a tomato base…very flavorful.

Italian style marinated chicken kebabs… so refreshingly herby.

A sweet ending of black cherry sorbet!

Thank you for a wonderful and delicious weekend, cousins!

 

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Easy Cheapsy Chicken Cacciatore

When I graduated college and money was tight on a first year teacher’s salary, I got pretty good at making easy and cheap chicken dishes.  Whatever was on sale was what I made.  Apparently one of them, Chicken Cacciatore, was good enough for my roommate Caitlin to ask for repeatedly during the three years we lived together.

Usually the conversation would go…

“Lauren, are you making dinner tonight?”

“Yes.”

“Good, I’m hungry.  Can it be chicken cacciatore?”

So, Caitlin… this one is for you!  Easy, cheap, and perfectly gluten and dairy free!

Easy Cheapsy Chicken Cacciatore

Pieces:

  1. One cup rice, cooked to package directions
  2. 1-2 pounds chicken tenderloins, or 1-2 chicken breasts
  3. 1-2 tbsp. olive oil
  4. 3 green peppers, sliced into strips
  5. one half of an onion, chopped
  6. 2 cans diced tomatoes, preferably garlic and onion flavored
  7. 1 package chopped mushrooms
  8. 1 tsp. each thyme, parsley, paprika, garlic salt, and pepper

Process:

  1. Cook rice according to package directions.  Set aside.
  2. In a large coated saute pan, add the chicken tenderloins.  Cook for a few minutes on each side, enough to sear each side, but not cook completely through.
  3. In a different saute pan, add the olive oil, green peppers, and onion and cook until tender.
  4. In the chicken pan, add the peppers and onion.  Also add the diced tomatoes, mushrooms, and spices.  Cook on medium heat, covered, until cooked through and all ingredients are tender (about 10-15 minutes).
  5. Serve chicken mixture over rice.

Happy Allergy Free Eating!

 

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Sssssslurp!

Who doesn’t love a good soup when the fall weather comes?!  There are so many varieties, and one of my favorites is butternut squash.  I don’t think I have ever made a vegetable soup from the actual raw veggie, so I thought I would give it a whirl.  I bought 2 medium sized butternut squash from my local grocer, did some cooking and mashing and spicing… and out came soup!  It was pretty fulfilling to see it come to life from start to finish!

Roasted Butternut Squash Soup

Pieces:

  1. 2 medium sized butternut squash
  2. 5 carrots
  3. salt and pepper for seasoning
  4. one half of an onion, chopped into small pieces
  5. 3 tbsp. vegan butter
  6. one half cup apple cider
  7. 4-5 cups gluten free chicken broth (or more if you like it more soupy)
  8. 1 tsp. garlic salt
  9. 3 tbsp. cinnamon
  10. 2 tbsp. nutmeg
  11. 2 tbsp. dairy free creamer or sour cream

Process:

  1. Cut the butternut squash lengthwise, scoop out the seeds, and peel the carrots.
  2. Place the squash and carrots on a baking sheet, sprinkled with salt and pepper.  Cook at 375 degrees for 60-90 minutes, until tender.
  3. Let the squash and carrots cool, about 30 minutes.
  4. Chop the carrots into small pieces, and scoop out the flesh of the squash, leaving the skin behind.  Add to a large pot.
  5. Add chopped onions, butter, apple cider, chicken broth, garlic salt, cinnamon, and nutmeg and use a mixer to combine.  I use a hand mixer… but you could also add them to a food processor and get the same results.
  6. Beat on high until well blended and smooth… to your soup texture liking!
  7. Serve with a swirl of dairy free creamer or sour cream, and salt and pepper.

Happy Allergy Free Ssssslurping!

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Food Fotos

My friends and family have done it again…

I happily went over a friend’s house for dinner the other night for some warm company and good food after a tough week.  On the menu was EVERYTHING Lauren friendly.  It was such a nice treat, both the food and the kindness, so I had to share:

There was hummus and rice crackers…

Prosciutto wrapped melon…

Raspberry walnut salad…

Sweet garlic corn on the cob…

Roasted sweet potatoes…

Cauliflower mashed potatoes (like Fake Outs)…

Honey mustard crusted chicken…

Coconut milk chocolate ice cream…

Topped on gluten free brownies!

What a meal, and what a great dose of company.  I cannot thank all of my friends and family enough for the thought and care they put into meals when they know I am coming over…I certainly never feel deprived!  Happy Allergy Free Eating!

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Two New Gluten Free Favorites

I recently found two new gluten free products that I want to share with you.  One is a breakfast item and one is a snack item… both tough parts of the day to be gluten free!

Cocomama Cereal is a new product that my mom found online. It is made from quinoa, which means that it is naturally gluten free and high in protein.  Similar to oatmeal.  Breakfast is the toughest part of the day for me, so when I found out about Cocomama, I was happy to give it a taste.  I ordered the cereal packages online, and they arrived within 48 hours of my order… talk about fast service!  I ordered 6 single serving packages of this quinoa cereal for $25 (including shipping), which is a bit pricey for “cereal” but I was eager to try it.  Among their 4 varieties, I ordered the honey almond.

I poured one package into a bowl and heated it in the microwave for about 1 minute and 30 seconds.  It looked delicious, but I added some soy milk just to give it a more soupy texture.  At first bite, it was pretty good!  I liked the flavor, the consistency, and the nutritional facts.  Each package boasts 250 calories, 3 grams of fiber, and 5 grams of protein.  Pretty impressive for a breakfast cereal.  Furthermore, it did keep my appetite in check until lunch!  Overall, a great product, but I would like to see the price drop a bit.  (Although, they did give me a coupon with my order!)

The other product I recently found was the Kind Bar.  Kind Bars are like granola bars, but gluten and dairy free because most of them are made with just fruit and nuts.  I have seen Kind Bars in Starbucks with other snack items, and recently also found them at Whole Foods.  I bought one to try as an afternoon snack… and it was one of the most delicious “granola” bars I have ever had!  I bought the Almond and Coconut one for about $1.79.  It was sweet, very coconutty, and also very filling.  I was very sad when I realized the package was empty!

I will definitely buy these again as an afternoon snack, or as part of my lunch.  Their slogan is “wholesome ingredients you can see and pronounce,” which is not only true, but comforting.  I love reading ingredient lists that only have a few raw ingredients because you can feel good about snacking.  If you look on their website, you can see how many different varieties there are, and how many different products they have.  I can’t wait to try more!

Happy Allergy Free Eating!

 

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